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Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With M. pulcherrima and S. cerevisiae

Non-Saccharomyces yeasts are currently widely used in winemaking to enhance aroma profile diversity among wines. The use of Metschnikowia pulcherrima in sequential inoculation with S. cerevisiae was compared to the inoculation of a pure culture of S. cerevisiae. Moreover, various concentrations of s...

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Detalles Bibliográficos
Autores principales:	Seguinot, Pauline, Ortiz-Julien, Anne, Camarasa, Carole
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2020
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7058555/ https://www.ncbi.nlm.nih.gov/pubmed/32184771 http://dx.doi.org/10.3389/fmicb.2020.00305

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